Longan

Synonym: dragon eye

botanical name: Dimocarpus longan

The longan originally came from China. Today it
is common in all tropical and subtropical regions. Longans are cultivated
commercially in Thailand, China and Taiwan, not only as a fruit tree but also
as an ornamental tree.

Availability

Longans are available in Germany in only small
amounts during the summer months.

Appearance, taste,
characteristics

Longans are closely related to litchis and
rambutans, so it is no wonder that they very much resemble litchis. However,
the skin of the 2- to 2.5-cm fruit is smooth, at the beginning green to
orange-yellow and later brownish. Beneath the skin is the translucent, white
pulp. It is somewhat sourer than the litchi. The dark-brown seed in the middle
of the fruit is inedible.

Ingredients

Longans contain more vitamin C than litchis do;
100 g supply more than half of the daily requirement for an adult.

100 g contain:

Longan, fresh

Longan, tinned

Energy
(kcl)

50

831

Water
(g)

87

79

Protein
(g)

1

1

Fat
(g)

1

1

Carbohydrates
(g)

9

181

Fibre
(g)

1

1

Vitamin
C (mg)

56

132

Folic
acid (µg)

6

12

Potassium
(mg)

266

1553

Calcium
(mg)

17

18

Magnesium
(mg)

10

10

Iron
(mg)

0.8

0.6

Note: As this is a natural product, and as the information is taken from
various sources and therefore from different analyses, there may be
fluctuations in the nutritional facts. The minerals in particular may
fluctuate, since the plant takes these from the soil, the composition of which
itself can vary. Its mineral content is influenced, for instance, by
fertilization. The footnotes are explained here.

Quality criteria, optimal
storage conditions

Longans do not keep long. Eat them as soon as
possible.

Form of consumption, use,
processing, practical tips for preparation

In the countries where they are grown large
amounts of longans are consumed as fresh fruit. The skin and the seed are
removed. It is best to open the fruit by pressing the brittle skin lightly with
the fingers. It breaks open easily and the seed separates from the pulp with no
problem.

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This article was written by

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